Fennel, Olive and Basil Pesto Pasta

Recipe by Jess from JessBeautician

Delicious penne tossed with fennel, olive, fresh basil and our free from pesto that can be whipped up in no time. Fragrant and fresh basil pairs nicely with the unique taste of fennel in this uncomplicated dish.

20 mins

2 people

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INGREDIENTS

3 cups of Mr Organic Italian Whole Wheat Penne Rigate

1 tbsp of Mr Organic Extra Virgin Olive Oil

1 Bulb Fennel

10 Green Olives - pitted

1 jar of Mr Organic Italian Basil Pesto

Salt & Pepper

Fresh Basil to garnish

METHOD

1. Heat the olive oil in a medium pan on a medium heat. Start by trimming the fennel, then remove the green leafy tops, half the bulb then thinly slice it up, add it to the pan and fry it off for around 5 minutes.

2. In the meantime, add the pasta into a separate pan of boiling, salted water and allow it to cook until al dente.

3. Next, add the jar of Mr Organic Basil Pesto to the cooked fennel, stir then chop the olives and add those to the pan too. Drain the pasta, then add it to the fennel, olives and pesto, season well with salt and black pepper, and stir until coated.

4. Serve immediately and enjoy!